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Sheet Pan Pumpkin Pie

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Ingredients

Warning0 allergens identified

Sheet Pan Pumpkin Pie

For the crust:

4 cups flour

1 cup vegan butter

1 ½ teaspoons sugar

1 ½ teaspoons salt

7 tablespoons ice water

For the filling:

30 ounces pumpkin puree

⅔ cup brown sugar

⅓ cup maple syrupor agave

1 ¼ cups milkI tested this with plain almond milk AND coconut milk

1 ½ teaspoons vanilla

2 teaspoons pumpkin pie spice

½ tsp salt

¼ cup cornstarch

Instructions

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Instructions

Lightly grease a 12 x 17 inch baking sheet and set aside.

In the bowl of a food processor, combine the flour, salt, and sugar. Pulse a few times to combine.

Add in the cold butter cubes and pulse a few more times so that the butter is roughly the size of peas.

Add in the cold water, starting with just 4 tablespoons, and pulse 2 times. Add in 3 more and pulse a couple more times. Test out the dough by pressing some together between your fingers. If it holds together then it’s ready. If it’s still really crumbly then add in more water, 1 tablespoon at a time. Mine is always perfect with 7 total tablespoons but you may need a little more less.

On a lightly floured surface, pour out the dough and work it so that’s it’s mostly pressed together. Tear off roughly 20% of the dough to be used separately and form form ball (large and small), into discs. Wrap the discs individually in plastic wrap and CHILL for 20 minutes or even overnight.

When ready to use the dough, let it sit on the counter for a couple minutes to warm up a bit. Roll the dough out so that it will fit in your prepared pan with about 1/2 an inch hanging over the edges. Place it in your pan and place in the fridge while you make the filling.

Pre-heat your oven to 350 degrees F.

In a high speed blender or food processor, combine all of the pie ingredients and blend until creamy and smooth.

Pour the pie filling into your crust (I do NOT pre-bake the crust in this recipe) and spread out until it’s smooth.

Bake in the oven for45-50 minutes. The top should be firm and the crust should be lightly browned around the edges.

Once done, take out of the oven and let cool on the counter. Put in the fridge and let cool completely. The cooling process really firms up the pie so although you’ll want to eat it right away, try and refrain :)

Roll out the remaining 20 of dough to use as decoration. Cut out shapes as desired and bake for 7-10 minutes until lightly browned. Place on top of pie as desired. Serve and ENJOY!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Crust Ingredients ❄️
Keep your vegan butter and ice water ice-cold before mixing to create a flaky, tender crust; cold fat creates steam pockets that yield the best texture.
Blend Filling Until Silky Smooth 🥄
Process the filling for a full 2-3 minutes in the blender to incorporate air and create an impossibly creamy, custard-like texture without lumps.
Line Pan with Parchment for Easy Serving 📋
Use parchment paper that extends beyond the edges of your sheet pan to lift out the entire pie for clean, restaurant-quality cuts and effortless cleanup.
Toast Your Pumpkin Pie Spice Bloom 🎃
Briefly warm the pumpkin pie spice in a dry pan before adding to the filling to awaken the aromatics and intensify the warm, complex spice flavors.
Cool Completely Before Chilling 🧊
Let the pie cool to room temperature first, then refrigerate for at least 4 hours; rushing the cooling process can cause condensation and a soggy crust.